All Meat Stocks
Posted in 2) Recipes, Cooking on Jul 5th, 2009
General proportions of ingredients for all stocks except fish stock 4 liters Water 2 Kg Raw bones ½ Kg Hard Vegetables (onion, carrot, celery, leeks) 1 Piece Bouquet Garni (thyme, bay leafs, parsley stalks) ½ Pc Whole Garlic Bulb (not a segment the whole thing) A dozen assorted peppercorns 60 Grams Tomato Paste (Brown stocks [...]
